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thumbprint cookies on pan

Thumbprint Cookies

Classic Thumbprint Cookies are a flakey buttery shortbread cookie filled with your favorite jam and baked to perfection. A delicate outer cookie with chewy jam center.
Course Dessert
Cuisine American
Diet Gluten Free
Prep Time 15 minutes
Cook Time 13 minutes
Cooling Time (estimate) 25 minutes
Total Time 53 minutes
Servings 35 cookies
Calories 93kcal
Author Toni Dash


  • 2 1/4 cups all purpose flour regular or gluten-free measure-for-measure flour blend
  • 2/3 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup unsalted butter softened
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 2 teaspoons cornstarch


  • Preheat oven to 350 degrees F. Line a rimmed baking sheet (s) with parchment paper.
    Add 1/2 cup of granulated sugar to a small bowl.
  • In a medium bowl combine the flour, salt, baking powder and cornstarch. Whisk to combine.
  • Using an electric mixer (hand held or a bowl of a stand mixer fitted with a paddle attachment) cream butter on high speed. Add the sugar to the creamed butter and beat until light and airy (3-5 minutes).
  • Beat in the egg and vanilla extract on low speed just until combined.
  • Slowly add the dry ingredients and beat on medium speed just until combined into a dough. Be sure to scrape the sides of the bowl and bottom of the bowl to combine all ingredients.
  • Use a 1-tablespoon cookie scoop to scoop out balls of dough. Gently shape dough into a ball between palms of your hands to ensure there are no cracks.
  • Place the dough ball in a granulated sugar; roll to coat. NOTE: this keeps the dough from being sticky when making the indentation.
  • Place cookie dough balls on the prepared baking sheet with 2 inches of space in between.
  • Using the back of a 1 teaspoon measuring spoon press an indentation into the cookie dough. This will slightly flatten the cookie too. Alternatively you can use your thumb or the end of a wooden spoon.
  • Place the jam in a microwave safe bowl and microwave for 10-12 seconds. Stir vigorously to smooth out the jam.
    Fill the indentation in the center of each cookie ball (about 1/2 teaspoon of jam per cookie).
  • Bake cookies for 11-13 minutes. The cookies should be colorless on top and only lightly golden brown on the bottom edges of the cookie when baked. Remove and let them sit on the baking sheet for 10 minutes.
  • Gently transfer cookies to a wire rack until full cooled.
  • Option: for a wintery look you can dust the final cookies with powdered sugar. Hold a tablespoon upside down over the jam filling and sprinkle the sugar.


How to Store
Once cookies have fully cooled store in an airtight container at room temperature for up to a week. Add a layer of parchment between single layers if dusting with powdered sugar. If in a hot area store in the refrigerator and allow to warm at room temperature before serving.
Freezing the cookies
Once they are fully cooled place into an airtight freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator and serve at room temperature.
Testing Notes:
These cookies have been tested at sea level. 5400 feet elevation, with regular all purpose flour and Bob's Red Mill gluten-free 1-to-1 baking flour. If baking above 5400 feet, high altitude adjustments may be required.


Calories: 93kcal | Carbohydrates: 10g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 36mg | Potassium: 18mg | Fiber: 1g | Sugar: 4g | Vitamin A: 169IU | Calcium: 6mg | Iron: 1mg